Fragrant pork and aubergines
Method
-
Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.
-
Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.
-
Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened.
-
Spoon the fragrant pork and aubergines into a serving bowl and serve immediately.
Ingredients
- 4 tbsp groundnut oil
- 1 aubergine, halved lengthways and cut into 1cm/½in slices
- 2 garlic cloves, finely chopped
- 1 tbsp grated fresh root ginger
- 1 red chilli, finely chopped
- 200g/7oz pork mince
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp chilli bean sauce (available from Asian grocers)
- 200ml/7fl oz hot chicken stock
- 2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways
- 1 tbsp clear rice vinegar or cider vinegar
- 1 tsp toasted sesame oil
- 2 spring onions, chopped
- 1 tbsp cornflour, mixed with 2 tbsp cold water
Shopping List
Fragrant pork and aubergines
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry
Other